Oils and Shortenings

Short Course on Oils and Shortenings

Fats, including oils and shortenings, are two of the most basic storeroom items. Knowing when and how to use them is a must.

In foodservice, fats are used primarily as a frying medium; an ingredient (in sauces or dressings); and in baking. The type of fat–be it oil or shortening (solid fat)–you use will depend on desired flavor of the final product, the amount of heat necessary to cook the food and your budget. Oils can range

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.